Green Chile Chocolate Chip Cookies

Green Chile Chocolate Chip Cookies are a delicious twist on a classic — with a bit of a kick! These cookies start off with a traditional chocolate chip cookie base, but then you stir in roasted green chile peppers. They change the texture of the cookie into a lighter, fluffier bite, and add a little heat, too! You’ll love these unique chili pepper cookies!

Prep Time 15

Cook Time 11

Chilling Time 2

Total Time 2 26

Servings (1.5T) cookies

Calories 148kcal

Ingredients

1 ¾ cups all-purpose flour 210g
½ teaspoon kosher salt 3g
½ teaspoon baking soda 4g
½ cup unsalted butter softened (113g)
2/3 cup granulated sugar 133g
¼ cup brown sugar lightly packed (60g)
6 tablespoons finely chopped roasted green chiles
1 large egg
2 teaspoons vanilla extract
¾ cup bittersweet chocolate chips 145g
½ cup chopped pecans 64g

Instructions

Measure the flour, salt and baking soda into a medium bowl. These are your dry ingredients. Whisk to combine, and set aside.
In another large bowl, cream the butter with the granulated sugar and brown sugar until light and fluffy, about 2-3 minutes.
Add the roasted green chiles, egg and vanilla. Mix until combined and fragrant.
Measure in the flour, salt and baking soda mixture. Mix until incorporated.
Measure in the chocolate chips and pecans. Fold in with a spatula until incorporated.
Cover the bowl in plastic wrap, and chill in the refrigerator for 2+ hours or overnight.
After the chill, preheat the oven to 350°F. Line a baking sheet with parchment.
Scoop 1.5-tablespoon cookies onto the prepared baking sheet, giving space between each one so the cookies can spread as they bake.
Bake for 11-12 minutes, or golden brown.
Serve warm and slightly gooey.

Notes

This cookie recipe is easily doubled. Do the basic math to have a double batch of these goodies. Be sure to freeze some cookie dough balls for later, too.

You can make smaller cookies using a 1-tablespoon cookie scoop, too. The bake time will be closer to 9-10 minutes, so keep an eye on them. These beauties cook up quickly.

A few more tips for the best cookies around:

Acceptable substitutions: Substitute other chopped nuts for the pecans or simply leave them out. Use milk or semisweet chocolate chips, but use about 2-3 tablespoons less to prevent the cookies from getting too sweet.
Let them chill. I mean it. It makes a difference in the texture and shape of the final cookies.
How to store: Once completely cool, store in an airtight container at room temperature for up to a week.
How to reheat: If the cookies are cooled and you'd like them warm to eat, heat up in the toaster oven OR microwave on a microwave-safe plate for 10-15 seconds, or until the chocolate is just slightly gooey.

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